Snacking continues to play a major role in our daily routines. Consumers snack nearly three times per day on average, and the way they think about snacking has evolved to now include a wider variety of foods and beverages.

In this presentation, Lizzy Freier will discuss how restaurant operators are adapting to these changing needs and the shifting food service environment as a whole. She will cover current menu trends around snacking, including both menu and consumer data, powered by Technomic. She will conclude with takeaways regarding these menu adaptations and offer insights on future snacking trends.

From ceviche to quinoa, Peru has played an integral role within contemporary food trends. See what happened when Southern California Regional Chair Jeff Crace decided to look into the flavors, cuisine...